Spanish tortilla

Name: Spanish tortilla
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 600 g Potatoes, peeled, thinly sliced; 1 Onions, thinly sliced; 150 ml Olive oil, most of it is drained off and can be reused; 6 Eggs; 4 g Salt

A thick, golden potato and onion omelette, gently cooked in olive oil until just set in the middle. Eat it warm or at room temperature, cut into wedges or squares for a spread.

Ingredients

600 g Potatoes, peeled, thinly sliced
1 Onions, thinly sliced
150 ml Olive oil, most of it is drained off and can be reused
6 Eggs
4 g Salt

Method

Heat the oil in a 22–24cm non-stick frying pan over a medium-low heat. Add the potatoes and onion and cook gently, turning now and then, until soft but hardly coloured.
Beat the eggs with the salt in a big bowl. Drain the potatoes and onion in a sieve over a bowl (keep the oil), then stir them into the eggs and leave for 5 minutes.
Heat 2 tbsp of the saved oil in the pan, pour in the mixture and cook on a low heat, loosening the edges, until mostly set but still soft on top.
Put a large plate over the pan and carefully turn it out, then slide it back in, uncooked side down, and cook a few minutes more.
Slide onto a board and rest for 10 minutes before cutting into wedges.